Steps to Make Perfect Methi & Moong Dal Stir Fry
Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, Easiest Way to Prepare Any-night-of-the-week Methi & Moong Dal Stir Fry. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Methi & Moong Dal Stir Fry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Methi & Moong Dal Stir Fry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have Methi & Moong Dal Stir Fry using 13 ingredients and 6 steps. Here is how you cook it.
#greenveg - Here is a simple, yet delicious methi leaves stir fry with split moong dal. I cooked it with a tempering of panch phoron in mustard oil. I also added some vadi / dried lentil dumplings to add a crunch to the dish.
I finished it off with kasundi for a mustardy taste and flavour. It is prepared dry to enjoy either with plain steamed rice or with chapatis.
Ingredients and spices that need to be Prepare to make Methi & Moong Dal Stir Fry:
- 2-3 bunches fenugreek leaves, washed, drained & chopped
- 1/4 cup moong dal (split Green Gram), dry roasted
- 2-3 tbsp. mustard oil
- 1/2 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
- 1/4 tsp. asafoetida
- 8-10 bori / vadi / dried lentil dumplings
- 1 onion, chopped
- 1 tsp. garlic, chopped
- 2-3 green chilies, chopped
- to taste salt
- 1/2 tsp. turmeric powder
- 1 tsp. coriander-cumin powder
- 1 tbsp. kasundi
Instructions to make Methi & Moong Dal Stir Fry
- Soak the roasted moong dal in water for 15-20 minutes. Heat oil in a pan and temper with the panch phoron. After it stops spluttering, add the asafoetida.
- Add the bori and fry till golden in colour.
- Add the onion, garlic and green chilies. Saute till light brown.
- Add the greens, soaked dal, salt, turmeric powder and coriander-cumin powder.
- Fry well on a low flame. When done, add the kasundi & give it a stir.
- Serve with either plain steamed rice or chapatis.
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